Spicy Buttermilk Brined Fried Chicken

Spicy-Buttermilk-Brined-Fried-Chicken

 

Adapted slightly from From Away , as found on Meg’s Everyday Indulgence.

What is the best fried chicken you ever had? Around here the pickings are slim. We have a KFC, a few of them actually and I have to admit that I love them, minus one bad experience years ago but that was out of state so I digress, and a few local restaurants make it, plus there’s Walmart’s chicken, but none of them really stand out for me. This spicy buttermilk brined fried chicken is supposed to be like Popeyes, but I don’t know because I’ve never been to a Popeyes. A quick search just now tells me the closest one is 40 miles away.

 

Plated-Spicy-Buttermilk-Fried-Chicken

 

I chose to by chicken already cut up rather than butcher my own (why butcher if you don’t have to, right?), brined it in buttermilk for several hours, coated it in seasoned flour, dipped the pieces in a hot sauce mixture, then back in the flour. Double coating in the flour makes the breading thick and crispy. I recommend letting the battered chicken sit for 5-10 minutes before frying. This ensures that the breading sticks! I don’t usually use peanut oil, but I love the flavor it gives fried chicken, so I did here. Most of the chicken will reach 165 degrees around 18 minutes, but if your breasts are particularly large….go ahead, snicker, I’ll wait…..okay, are you done yet?…..sorry, dirty mind….Anyhoo, they might take up to 25 minutes. As you can see by the platter the breasts are much darker than the rest of the chicken, but they aren’t burned, just extra crispy and I love it.

Spicy Buttermilk Brined Fried Chicken

 

For my 5 year old, I took the breading off before serving it to her. It’s not overly spicy, just not suited for my picky little girl. It’s weird, at age two she was eating hot wings and raw onions, now she won’t touch anything spicy.

The breading on the chicken is amazing, the chicken itself is juicy with just a hint of buttermilk flavor, and my husband says it passes the “cold chicken” test. Just don’t reheat it in the microwave, or it will be soggy! I would put it in the oven at 350 degrees until just hot, 10-15 minutes.

Spicy Buttermilk Brined Fried Chicken
 
Prep time
Cook time
Total time
 
Delicious Spicy Buttermilk Brined Fried Chicken
Author:
Recipe type: Entree
Cuisine: Southern American
Serves: Serves 4, 2 pieces chicken each
Ingredients
  • 6 pounds chicken (breasts, wings, thighs, and legs)
  • 2 quarts peanut oil
  • 4 cups flour
  • 3 teaspoons cayenne pepper
  • 2 teaspoons paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 3 large eggs
  • 1 cup cayenne pepper sauce ( I used Franks Red Hot)
  • ⅓ cup water
Instructions
  1. Combine flour, cayenne pepper, paprika, garlic powder, salt, and pepper in a gallon size freezer bag. Steal the bag tightly and mix well. In a large bowl, whisk together eggs, cayenne pepper sauce, and water.
  2. Working a few pieces at a time, place the chicken in the bag, steal tightly, and shake well. Remove chicken pieces from the flour mixture, shake off excess, dip in cayenne pepper mixture, then back in the flour, shake again. Place on a large plate. Repeat with remaining chicken pieces.
  3. Preheat oven to 200 degrees F (to keep chicken warm while frying remaining pieces). Heat oil in a large, heavy bottomed pot like a cast-iron pot, over medium high heat to 350 degrees. Fry the chicken, a few pieces at a time without overcrowding, turning carefully several times, until golden brown and 165 degrees F. Remove to a large platter lined with paper towel to drain, then keep warm in the preheated oven until all the chicken is done.
Notes
Adapted from From Away

 

Slow Cooker Sticky Chicken -Guest Post from It’s a Keeper

Slow Cooker Sticky Chicken

Today I’m more grateful than every for my summer guest posters! My friend Christina is here today with a great recipe for Sticky Chicken made in the slow cooker, but before I hand you off to her do you want a quick run-down of this past week? I’ll make it short, I promise!

On Friday night my daughter graduated pre-school. It was at 6 PM so I just made grilled cheese for dinner. Here she is at graduation with my sister.

Preschool-Graduation

 

On Saturday we had a cookout for her and my best friend’s daughter, who also graduated pre-school on Friday. It was just hamburgers and hotdogs, along with my Mozzarella Tomato and Artichoke Salad. Then, that night, my daughter got sick with a fever, headache, and belly ache. She has been sick since, and is just starting to feel better tonight. So, basically I haven’t been cooking and wouldn’t have had anything new to share. Luckily for us all, Christina is here to save the day!

Hi there! I’m Christina from It’s a Keeper, a food and cooking blog where I test recipes to see if they’re (you guessed it…) keepers! Bernadette has graciously let me take over her blog today and share one of my favorite summer recipes with you.

Some of the most popular recipes on my blog, It’s a Keeper, are slow cooker recipe. It’s no wonder. They are easy to make and you don’t have to spend time fussing over them.

I love using my slow cooker – especially during the summer months. Who wants to be inside cooking when it’s so nice outside?! Not me!

This recipe for Slow Cooker Sticky Chicken is one of my family’s favorites. I love it because it uses fresh ginger and I L-O-V-E fresh ginger! It really adds a great flavor to recipes. If you’ve never used it, you should give it a try.

Don’t be scared by this gnarly root-looking. Just use a vegetable peeler (or even the back of a spoon) to peel away the outer layer and you’ll find a bright, fresh and super fragrant flesh.

You can mince it very finely with a knife or use a rasp to finely grate it. I prefer to grate it. If you’re still not convinced to try fresh ginger (or you don’t have any on hand), you can use ground ginger — about a teaspoon should do ya.

Now, back to the chicken…you may be tempted to skip the broiling part of the recipe, but DON’T!  This final step is what makes the recipe.

If you love slow cooker recipes, you have to check out my new Slow Cookin’ Summer series. Each week there will be one or two new slow cooker recipes posted to give you inspiration and help build your collection of easy crock pot recipes.  There’s everything from healthy easy dinner recipes to quick easy dessert recipes to crock pot breakfast recipes.  You can get them all here, all summer long!

So what are you waiting for? You know you want to make these short ribs! Here’s the recipe:

 

Slow Cooker Sticky Chicken -Guest Post from It's a Keeper
 
Prep time
Cook time
Total time
 
Delicious Sticky Chicken cooked in the slow cooker and finished under the broiler for a delicious, crispy finish.
Author:
Recipe type: Entree
Serves: 4
Ingredients
  • ¾ cup brown sugar
  • ¼ cup soy sauce
  • 2 tablespoons of minced ginger
  • 4 cloves of garlic, minced
  • ½ teaspoon of cayenne pepper
  • 3 lbs chicken, breast, thighs, legs, etc.
  • ¼ cup water
  • ¼ cup tomato paste
Instructions
  1. Combine ¼ cup sugar,  2 tablespoon soy sauce , ginger, garlic, and cayenne pepper. Add chicken and toss to coat.
  2. Place in a slow cooker and cook on low for about 4 hours or until done.
  3. When done place chicken in a broiler proof dish.  Combine remaining ½ cup sugar, water, and tomato paste, and remaining soy sauce. Brush on chicken and cook under the broiler for about 5 minutes or until chicken is slightly crisp.  Keep a close watch on the chicken under the broiler.
Notes
Recipe courtesy of Christina at It's A Keeper

 

95 Easy Crock Pot Dinners

Easy Crock Pot Dinners

This might be the greatest collection of crock pot/slow cooker recipes ever! I can only take credit for a few of these recipes ( and mouth-watering pictures!), instead the thanks goes to all the wonderful foodies that contributed to this collection. There are easy chicken recipes, easy beef recipes, easy pork recipes, almost anything you can think of! Some of them are similar, but yet not exactly the same, and I couldn’t find one I wouldn’t want to try myself. I organized them in alphabetical order according to main ingredient, and they range from beef to vegetarian so there is something for everyone! Are you ready? Then let’s dive into these delicious and easy recipes!

Easy Crock Pot Dinners 2

 

Beef: 

Slow Cooker French Onion Roast Beef from Rants From My Crazy Kitchen

Crock Pot Balsamic Roast from Julies Eats and Treats

Slow Cooker Spinach Meatballs and Spaghetti Squash from Kitchen Tested

Slow Cooker Mexican Red Chili Tacos from A Cedar Spoon

Secret Ingredient Slow Cooker Beef Stroganoff by Frugal Foodie Mama

Sweet Korean BBQ Beef Tacos from Diethood

Super Simple Slow Cooker Steak Pizzaiola from Cupcakes and Kale Chips

Manly Meaty Chili from Cravings of a Lunatic

Slow Cooker Aloha Chili from Cupcakes and Kale Chips

Award Winning Chili from Rants From My Crazy Kitchen

Crock Pot Mongolian Beef from Very Culinary

Korean Style Short Ribs from Hezzi-D’s Books and Cooks

Slow-Cooker Mongolian Beef Stew from Cupcakes and Kale Chips

Slow Cooker Chile Colorado Style Beef from Noble Pig

Crock-Pot Carne Asada Lettuce Wraps from So…Let’s Hang Out

Slow Cooker Corned Beef and Cabbage from Very Culinary

Taco Soup from Rants From My Crazy Kitchen

Zingy Slow Cooker Hamburger Soup from Noble Pig

Slow-Cooker Beef Brisket with Bourbon BBQ Sauce {Gluten Free and Paleo} from So…Let’s Hang Out

Applewood Smoked Shredded Beef Tacos from The Adventure Bite

Easy Pot Roast from Back for Seconds

Slow Cooker Sante Fe Meatloaf from Mom On Time Out

Sloppy Joes from Taste Love & Nourish

Slow Cooker Philly Cheesesteaks from Mom On Time Out

Low-Carb Slow Cooker Chunky Beefy Vegetable Soup from Yours and Mine Are Ours

Slow Cooker Roast Beef with Easy Gluten Free Gravy from Everyday Maven

Crockpot Stew from Like Mother Like Daughter

Slow Cooker Winter Squash Beef Stew from Will Cook For Smiles

Slow Cooker Braised Beef and Mushroom Soup from Rants From My Crazy Kitchen

Chicken and Turkey 

Slow Cooker Turkey Breast and Gravy from Rants From My Crazy Kitchen

Crock-Pot Creamy Corn Chowder from Two Healthy Kitchens

Brown Sugar Candy Chicken from Kitchen Tested

Crock-Pot Chicken Tacos from Confessions of a Cooking Diva

Slow Cooker Dr Pepper Shredded Chicken from Girli Chef

Crock Pot Chicken Teriyaki from Julies Eats and Treats

Easy Celery Rice Soup from Farm Fresh Feasts

3-Ingredient Crock-Pot Chicken Tacos from Two Healthy Kitchens

Spicy White Chicken Chili (crockpot) from Girli Chef

Crock Pot Chicken Adobe from Farm Fresh Feasts

Creamy Crock Pot Chicken Marsala from Frugal Foodie Mama

Slow Cooker Buffalo Chicken Drumsticks from Diethood

Slow Cooker Salsa Chicken & Black Bean Tacos from Cupcakes and Kale Chips

Slow Cooker {Roasted} Chicken from A Southern Fairytale

Crock Pot Bourbon Street Chicken from Cupcake Diaries

Crock Pot Honey Sesame Chicken from Very Culinary

Cheese Stuffed Apple Chicken Meatballs (Slow Cooker) from The Law Student’s Wife

Slow Cooker Chicken Chile Verde {Gluten Free, Dairy Free Paleo Friendly} from Tasty Yummies

Slow Cooker Chicken Marrakesh from Flavor Mosaic

Slow Cooker Thai Chicken from The Law Student’s Wife

Easy Crockpot Chicken Chili from Flavor Mosaic

Skinny Slow Cooker Southwest Chicken Soup from Back for Seconds

Root Beer Crock Pot Chicken Sammies from Wine and Glue

Slow Cooker Hoisin Shredded Chicken Sandwich from Cookin’ Canuck

Healthy Crockpot Turkey Meatballs in a Tomato-Spinach Sauce from Overtime Cook

Easy Cheesy Slow Cooker Chicken Parmesan from Mom On Time Out

Crockpot Chicken Tortilla Soup with Black Beans and Corn from Cookin’ Canuck

Apricot-Orange Slow Cooker Chicken from Mom On Time Out

The Chicken That Ate The Pig- Stuffed Chicken from Your and Mine Are Ours

4-Ingredient Slow Cooker Pulled Chicken from Running to the Kitchen

Crockpot Quinoa, Sweet Potato, and Chicken Fajitas from Chelsea’s Messy Apron

Slow Cooker Tex Mex Pulled Chicken Sammies from Wine and Glue

Slow Cooker Chicken Sausage and Peppers from Aggie’s Kitchen

Crockpot Chicken Tacos from Like Mother Like Daughter

Slow Cooker Moroccan Chicken from Will Cook For Smiles

Crock Pot Salsa Chicken from Rants From My Crazy Kitchen

Crockpot Qdoba Night from Wine and Glue

Pasta: 

Slow Cooker Spicy Lasagna from Rants From My Crazy Kitchen

Crock Pot Cheese Ravioli with Meat Sauce from Cupcake Diaries

Crock Pot Mac and Cheese from Cupcake Diaries

Slow Cooker Buffalo Chicken Macaroni and Cheese from Snappy Gourmet

Creamy Tortellini Soup from Bake.Love.Give.

Pork:

Slow Cooker Apple Butter Pork Chops from Frugal Foodie Mama

Slow Cooker Apple Bourbon BBQ Pork Sandwiches from A Cedar Spoon

Slow Cooker Apple-Cranberry Bourbon BBQ Pork Loin Roast from Frugal Foodie Mama

Balsamic Brown Sugar-Glazed Pork Tenderloin (Slow Cooker) from Girli Chef

Slow Cooker Barbecue Pulled Pork from A Cedar Spoon

Slow Cooker Pulled Pork from Karen’s Kitchen Stories

Slow Cooker Apple Pork Loin from The Kitchen is My Playground

Slow Cooker Asian Pork Loin from Hezzi-D’s Books and Cooks

5-Ingredient Slow Cooker Brown Sugar Ribs from The Weary Chef

Slow Cooker Pulled Pork Chile Verde from Noble Pig

Totally Easy Slow-Cooker Kalua Pork from So…Let’s Hang Out

Slow Cooker Cranberry Chipotle BBQ Pork Sliders from Snappy Gourmet

Tomatillo Pork Burritos from The Adventure Bite

Sweet Korean BBQ Ribs from Back for Seconds

Crockpot Chipotle Pulled Pork with Avocado Ranch Sauce from Food Faith Fitness

Crock Pot BBQ Pulled Pork Sandwiches from Like Mother Like Daughter

Seafood:

Slow Cooker Clam Chowder from The Kitchen is My Playground

Slow Cooker Shrimp Creole from Yours and Mine Are Ours

Clam Chowder in the Crock Pot from Back for Seconds

Vegetable and Vegetarian/Vegan:

Butternut Squash and Chickpea Coconut Curry (Crockpot Recipe) from Tasty Yummies

Slow Cooked Black Bean Tacos with Vegan Chipotle Cream {Gluten Free & Vegan} from Tasty Yummies

Chipotle Black Bean and Quinoa Crock-Pot Stew -Vegan + Gluten Free from Tasty Yummies

Unbelievably Easy Crock Pot Garlic Mashed Potatoes from Kitchen Treaty

Crockpot Red Potato Soup from Chelsea’s Messy Apron

 

Easy Crock Pot Dinners 3

If you made it through all that, tell me which one you want to try first? I found a few I will be trying, possibly adapting, so you might see my versions soon!

Spicy Southern Fried Chicken Strips

I’ve been making these chicken strips for years, but sometime over the last few years I forgot about them! Maybe it was during the phase where A (my daughter) would only eat Kraft Macaroni and Cheese, or maybe even when I was pregnant with her and had gestational diabetes, with my husband taking that as an opportunity to make steak ALL THE TIME ( yuck! Okay, not yuck, I can handle some steak, but not three times a week). I’m not sure but I know it had been a long time since I made these succulent chicken strips.

This recipe is actually adapted from one of the first cookbooks I ever owned, The Family Circle Cookbook New Tastes for New Times, which was published in the early 90’s. A has been on a chicken and rice kick recently, and I’m getting sick of just plain chicken breasts with no breading! That’s when I remembered these. Chicken tenders ( strips) are dipped in yogurt and then dusted with a flavorful mixture of flour and spices.  The version I make is slightly spicy though, so for her’s I just dipped two chicken strips in the yogurt and then dusted them in flour seasoned with garlic powder, dried parsley.salt and pepper.

Spicy Southern Fried Chicken

 

I use what I think is a lot of cayenne pepper in the flour, and yet, for me personally, I think they could be spicier. If you really like spicy foods, I suggest starting with the 1 teaspoon I have listed, fry up one or two, taste them and adjust from there.  I’ve made them too hot before, trying to improve on the hotness ( ? It makes sense to me!) but I really like how I made them here, spicy but not overly, garlicky but not overly!

I really suggest using a good pair of tongs (fish tongs would work wonderfully) so that the coating doesn’t come off while you turn it.

Spicy Southern Fried Chicken Strips
 
Prep time
Cook time
Total time
 
Succulent, spicy chicken strips everyone will love!
Author:
Recipe type: Entree
Cuisine: Southern
Serves: 3-4
Ingredients
  • 2 pounds chicken tenders or 2-3 chicken breasts cut into strips
  • 1½ cups all-purpose flour
  • 1 5.3 ounce container plain yogurt ( I used plain Greek yogurt this time)
  • ¼ cup milk
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon fresh ground black pepper
  • 1 teaspoon cayenne (red) pepper
  • 1 teaspoon dried thyme leaves, crushed
  • ½ teaspoon garlic salt
  • ½ teaspoon garlic powder
  • vegetable or canola oil, for frying
Instructions
  1. In a shallow bowl combine the flour, parsley, black pepper, cayenne pepper, thyme leaves, garlic salt, and garlic powder, mix well.
  2. In another shallow bowl whisk together the yogurt and the milf until smooth,
  3. Dip the pieces of chicken one at a time in the yogurt mixture, spreading down with your fingers to ensure a thin, even coating, then dredge in the flour, pressing the flour mixture on each piece. Allow to sit for 5 minutes before frying ( this helps the coating stick!)
  4. Heat about ¼ inch of oil in a large frying pan or cast iron skillet over medium-high heat. Working in batches if necessary, fry the chicken pieces for about 5 minutes on one side, then turn carefully and continue to fry for 2-3 minutes more or until chicken is cooked through and golden brown.
Notes
IMPORTANT: Use a pair of tongs that grip well, otherwise the coating will come loose.

Adapted from Family Circle Cookbook New Taste for New Times

 

Pan Seared Chicken with a Gouda Cream Sauce

This chicken is really good. I’m not just saying that because it’s my recipe and I want you to like it, it is really good! I don’t normally like chicken breasts baked in the oven, I think they are too dry for the most part, although there are a few exceptions that I’m sure I’ll share with you someday. In this case, however, I decided to sear the chicken, cut into large strips, in my cast iron skillet after marinating briefly in a simple marinade of olive oil, salt, pepper, and paprika.  The sauce is made in a separate pot and comes together quickly. The cooking part of the whole recipe is fairly quick, so if your looking for a weeknight dinner idea, cut up the chicken and put in in the marinade the night before! I admit I should have marinated mine longer, it would have made the chicken even more moist, but if your in a hurry like I was ( when am I not?) 1/2 hour will work just fine.

Pan Seared Chicken with a Gouda Cream Sauce

My husband loved the sauce, and even my picky 4 year old ate some of it. It does thicken up a bit after it sits, so if you’re looking for a thinner sauce, add an additional 1/2 cup half and half. I served it over rice, but you could use egg noodles, or just the chicken itself, whatever you prefer.

5.0 from 1 reviews
Pan Seared Chicken with Gouda Cream Sauce
 
Prep time
Cook time
Total time
 
Pan seared chicken with a delicious cream sauce made with Gouda Cheese!
Author:
Recipe type: Entree
Serves: 4
Ingredients
  • For the chicken:
  • 2 large boneless, skinless chicken breasts
  • 1 cup olive oil
  • ½ teaspoon paprika
  • ¼ teaspoon black pepper
  • ¼ teaspoon salt
  • For the sauce:
  • 1½ cups shredded aged Gouda
  • 1½ cups half and half
  • 2 cloves garlic, minced
  • 2 tablespoons butter
  • large pinch paprika ( 4 dashes)
  • ½ teaspoon dried parsley
  • salt and black pepper, to taste
Instructions
  1. Cut the chicken into long strips about 2 inches thick. Combine the olive oil, paprika, salt and pepper in a bowl, mix well. Place the chicken in a large food storage bag and pour the oil mixture over the chicken. Refrigerate for at least ½ hour, or up to 1 day.
  2. Heat a large cast iron or non stick skillet over medium-high heat. Remove the chicken from the marinade and allow the excess olive oil to drip off. Carefully place the chicken in the heated skillet. Cook, turning occasionally until chicken is no longer pink. Turn heat to low, and prepare the sauce.
  3. In a medium saucepan, melt the butter over medium heat. Add the minced garlic and saute for 1-2 minutes. Slowly stir in the half and half, then add the parsley, paprika, salt and pepper, heat through. Slowly add the shredded Gouda, stirring constantly, until all the cheese is melted. Reduce heat to low to keep warm.
  4. Turn the heat back up on the chicken, and continue to cook, turning occasionally, until lightly browned and 180 degrees on a meat thermometer. Place the chicken on plates, then spoon the sauce over the top.

 

Chicken Wing Dip

Welcome to Day #1 of Appetizer Week, a multi-blogger event co-hosted by Kim of Cravings of a Lunatic and Kristen from Frugal Antics of a Harried Homemaker. With the big football game coming up, we wanted to make sure you had plenty of ideas for your game day spread. Each day we will be dishing up a different set of appetizers. We hope you enjoy this fabulous group of recipes. Tune in each day starting with Monday, January 20 and ending on Saturday, January 25. Lots of great prizes will be up for grabs so you do not want to miss one single day. Follow #AppetizerWeek on Twitter to keep up to date with all our amazing recipes and giveaways!

I really can’t believe I’ve never shared this recipe before on here! I’ve been making it for years! I know there are 6 million versions of Chicken Wing Dip out there, and they all only have one or two minor variations, but it seems those minor variations are what make or break this recipe. I use real blue cheese crumbles in mine and all of my friends agree it’s better than blue cheese dressing. My recipe is so simple that I hate to say it but once you get this saying in your head you won’t even need to look this recipe up to make it. Are you ready? “Three, three, three, one.” That’s it! I’ll give you the recipe anyway, but please read after the recipe to see today’s awesome giveaway and the list of all the recipes being shared today!  :)

Chicken Wing Dip

4.8 from 5 reviews
Chicken Wing Dip and
 
Prep time
Cook time
Total time
 
Buffalo Chicken Wing Dip made with real blue cheese and your favorite wing sauce makes the perfect game day snack!
Author:
Recipe type: Appetizer
Serves: Makes about 8 cups
Ingredients
  • 3 8-ounce packages cream cheese
  • 3 cups shredded cooked chicken ( you can use canned, drained. I'm not telling, I've done it!)
  • 3 containers crumbled blue cheese from your grocery deli department ( equals about 1¾ pound.
  • 17.5 ounce bottle of your favorite wing sauce
Instructions
  1. Put all ingredients in a slow cooker set on high. No need to combine at this point. Cover, stir occasionally, for 1 hour or until cream cheese is melted and smooth. Switch slow cooker to "keep warm" or if that option isn't available turn the slow cooker off. Serve with tortilla chips or celery sticks.

 

Visit all the other Appetizer Week participants for more Football Munching Temptations:

OXO

Our sponsor for Day 1 of Appetizer Week is OXO. We are so happy they joined us today. OXO is dedicated to providing innovative consumer products that make everyday living easier. Their tools are designed with everyone in mind, they are not only efficient but they are also comfortable to use. As food bloggers we spend a ton of time in the kitchen. We need our tools to not only stand the test of time, but to be as user-friendly as possible. OXO tools meet all those requirements. You can follow OXO on Facebook, Twitter, YouTube, Pinterest, and Instagram.

Today’s OXO Prize Pack valued at over $256 includes:

***Giveaway is open to U.S. residents only. Winner must be 18 years of age or older. No substitutions or cash value will be given***

***Disclaimer: This giveaway is being provided by OXO. #AppetizerWeek bloggers have not received product or been compensated as a part of this giveaway.***

a Rafflecopter giveaway

Chicken Parmesan with Thin Spaghetti

I made this Chicken Parmesan one night to use up some chicken breast cutlets I had in the big freezer in the basement. I love having the big freezer, because our refrigerator is a side-by-side and the freezer section is so small that we could never store big packages of meat or anything like that in there. We use it just for things like ice cream and others snacks, plus I store open packages in there. I don’t exactly buy meats in bulk, but when I grocery shop I tend to buy one or two extra items I could make for dinner just in case I can’t make it to the store again when I normally would. Therefore, the chicken cutlets. I didn’t really have a plan for them when I bought them, other than my 4 year old has been on a chicken and rice kick recently, and actually she had a fit when I made these with thin spaghetti instead. She did eat the spaghetti though, because the way I made these there wasn’t a lot of sauce for the spaghetti and that’s just the way she likes it! If you want more sauce for your spaghetti just heat up another jar or your own homemade separate.

The great thing about this recipe is how easily adaptable it is to whatever you have on hand. If you don’t have, or can’t find, chicken breast cutlets, just pound an equal amount of chicken breasts as thin as you can. I use plain breadcrumbs and add my own seasonings, but you can use Italian bread crumbs or adjust the seasoning to your liking. I used an Italian cheese blend here, but shredded mozzarella and Parmesan cheeses alone are great in this, and really if your out of spaghetti the chicken by itself is great!

Chicken Parmesean Over Thin Spaghetti

 

Chicken Parmesan with Thin Spaghetti
 
Prep time
Cook time
Total time
 
Chicken Parmesan ready in in an hour or less makes a great weeknight dinner. Kid friendly!
Author:
Recipe type: Main Dish
Cuisine: Italian
Serves: about 6
Ingredients
  • 1½- 2 pounds chicken breast cutlets*
  • one 24 ounce jar marinara or traditional sauce
  • 2 eggs, beaten
  • 2 cups Italian cheese blend*
  • 1 cup plain dry breadcrumbs
  • 1 tablespoon Italian Seasoning
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 4 tablespoons olive oil (or enough to coat the pan)
  • cooking spray
  • thin spaghetti, cooked according to package directions
  • parsley, for garnish (optional)
Instructions
  1. Preheat oven to 350 F. In a shallow bowl, beat the eggs. In another shallow bowl, combine the breadcrumbs, garlic powder, onion powder, Italian seasoning, salt and pepper.
  2. Dip each cutlet in the egg, and then the breadcrumb mixture, pressing the breadcrumbs into the cutlets. Let stand for about 5 minutes.
  3. Heat oil in a large pan over medium heat. Working in batches, brown the cutlets for about two minutes on each side.
  4. Spray a large baking pan with cooking spray and place the browned cutlets in the pan. Spread the sauce over the cutlets and top evenly with the cheese. Bake in the preheated oven for 25-30 minutes.
Notes
Can substitute with boneless, skinless chicken breasts pounded thin.

Substitute cheese blend with mozzarella and Parmesan.

 

Now, for something completely different: Check back here next week starting on Monday morning because I have a week worth of new recipes EVERY DAY and a new GIVEAWAY every day!!! I’m participating in Christmas Week with a group of food bloggers, and all of the recipes I’m going to share with you are desserts that are just perfect for Christmas! I will be sharing fudge recipes, cookies, and cupcakes and I can’t wait!! Now I have to go, time to get in the kitchen and start baking!!! Have a great weekend, and see you here Monday!!

Cashew Crusted Chicken Fingers #Becca’sWeddingShower

Becca'sWeddingShower

My great friend Becca is getting married on Halloween! Becca is the foodie behind It’s Yummi, you may have heard of her before because I’ve adapted a few of her recipes and shared them on here, including Pumpkin-Broccoli Beer Cheese Soup with Bacon and Bacon Burger Stuffed Peppers. Yes, Becca loves bacon even more than I do!

Becca is a great friend, and has been very supportive of me in my blogging adventures, and I’m so happy for her and her fiancée Brian :) If I had known earlier that we would be doing this, I would have tried to make her the most amazing bacon dish EVER, but alas there is no bacon in these chicken strips. They are, however, delicious and would be a perfect finger food for a bridal or baby shower.

cashewchickedstrips

Cashew Crusted Chicken Strips with Honey Teriyaki Dipping Sauce (recipe adapted from Emeril Lagassse Oven Baked Pecan-Crusted Chicken Fingers)

For the chicken fingers:

2 pounds boneless chicken tenders

1 cup salted cashew pieces, processed in a food processor until fine crumbs

12 ounces plain, non-fat Greek yogurt

1/2 cup plain dry or Panko breadcrumbs ( I recommend Panko for more crunch!)

1 teaspoon paprika

1 teaspoon parsley or thyme

3/4 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon dried oregano

1/2 teaspoon black pepper

1/4 teaspoon cayenne pepper

cooking spray

Directions:

Preheat oven to 375*F. Spray a large baking sheet with cooking spray. Add the Greek yogurt to a small shallow bowl. In another bowl combine the processed cashews, breadcrumbs, and all of the herbs and seasonings.

Working one at a time, dip each chicken tender in the yogurt to coat lightly, then in the breadcrumbs, pressing the mixture into the chicken pieces, shaking to remove excess breading. Place the coated strip on a large plate and allow to stand for about 10 minutes ( doing so helps the coating stick).

Bake in the preheated oven for 15-20 minutes, turning once, until the chicken is cooked through and the coating is golden. Place onto serving plates and garnish with parsley, if desired.

Honey Teriyaki Dipping Sauce

1/2 cup mayonnaise

2 tablespoons teriyaki sauce

2 tablespoons honey

dash salt

1/8 – 1/4 sriracha sauce  (optional, and depending on how spicy you would like it)

Combine all ingredients in a small bowl and stir well. Cover and refrigerate until ready to serve.

Are you ready to see what everyone else brought to the shower?

Just click on the links below to see all the other great ideas:

Miss Information – House Established Wood Sign Gift
White Lights On Wednesday – Spiked Holiday Punch
i {love} my disorganized life – Fall Mason Jar Centerpiece
Mom’s Test Kitchen – Caramel Apple Shortbread Bars
Cupcakes and Kale Chips – Monster Brownie Cookies
The Pint Sized Baker – Falling Leaves Cake Pops 
Chocolate Moosey – Halloween Cheesecake Truffles
Sweet Twist of Blogging – Individual Caramel Apple Pies

Pilau – Guest Post From Foodie in the desert

Today’s recipe comes all the way from Kenya, and my lovely friend Wangeci from Foodie in the desert. You can also find her on Facebook.  I hope you enjoy this recipe as much as I do!  Please welcome Wangeci:

 

Pilau is a typical Kenyan dish that you will not miss in any Kenyan gathering or celebration. It is one of the dishes that the people on the Kenyan coast adapted from the traders who traveled there in the 1700 for trade in spices. So in as much as the dish is Kenyan it is actually a dish that came from the coastal tribes of the country. You should make a point to visit the Kenyan Coast the white sandy beaches and the blue water are such a breath of fresh air and for the foodies the array of spices available for sale and also the food is just out of this world. I hope this dish will bring a piece of the Kenyan coast into your homes. HAPPY COOKING!!

P1080409

Serves 4-6

Ingredients

  • 1 chicken cut up into pieces
  • 1 teaspoon ginger
  • 1 tablespoon garlic
  • 1 teaspoon salt
  • 1 teaspoon black pepper powder
  • 500 grams of rice
  • 3 onions, chopped
  • 3 potatoes, peeled and cut into 4 pieces each
  • ½ teaspoon turmeric powder
  • ½ teaspoon cumin/coriander powder
  • ½ teaspoon freshly ground roasted cumin powder
  • 3 tablespoon butter
  • 5 tablespoon oil
  • 1 tablespoon garlic paste (extra)
  • a bunch of dhania (coriander), chopped

Spices

  • 1 level tablespoon whole cumin
  • ½ teaspoon whole pepper
  • 2 sticks cinnamon
  • 2 cloves
  • 2 cardamom

METHOD

    1. Soak the rice in 4 cups of water for at least 30 minutes
    2. Put the chicken with 1 tablespoon of garlic,1 teaspoon ginger, black pepper and salt. Add the water. Simmer on low heat for 15 minutes ONLY. The chicken will cook later
    3. Put a big pot on heat. Once it is hot add the oil and butter. Once butter is melted add the spices in the spices column. Stir and once they begin to splutter add onions and cook till they are translucent then add in the potatoes, turmeric and cumin/coriander powder. Stir and fry for a few minutes then add in the remaining garlic and the chopped coriander.
    4. Add in the boiled chicken stir well then add the stock ( the ratio of stock:rice is 1.25:1, 1 and ¼ cups of stock for every cup of rice) and some salt. Let it simmer then taste for salt. It should be “too” salty for your liking so that it’s just right when the rice is cooked.
    5. Drain rice and add to the pot, stir well then sprinkle with some coriander on top. Let it cook for about 2-3 minutes then reduce the heat to medium and cover with a lid. Once the water has reduced reduce the heat to very low. Let this cook for about ten minutes then switch off the heat.
    6. Fluff rice with a fork and leave the lid on for about 3 minutes.

HAPPY EATING!!

Mediterranean Chicken Thighs – Guest Post from A New York Foodie

Today’s guest post comes from someone I have followed for a while, Sandi from A New York Foodie. It sounds great! First, I have something I want to show you.

The following has nothing to do with food. Unless you are a dog. More specifically my dog.

Our beagle turned 1 year old last Saturday. In the 9 months we have had her, she has chewed up my husband’s credit card, ripped holes in many of my daughters pants, attacked her legs trying to pull off her socks, attacked my coat while I was wearing it. I could go on forever. Then, a few days ago, she got into my purse and ripped apart some money. My husband thought he could take the pieces of the money to the credit union and they would replace it. I had no idea if that was true or not, but he tried it and they said no. And then my husband turned the dog into the Feds!! This is the actual letter he wrote. I doubt we will get the money back, but my dog is going to be famous in that office :)

dogtothefeds

HA!!! I knew he has a sense of humor, but not like this! With that, I will leave you in Sandi’s more than capable hands. I’ll be back on Saturday with a new recipe with a unique combo!

UPDATE: The money was replaced a few months later!

Hi I’m Sandi Poznanski and I am the owner of a food blog called A New York Foodie as well as a Facebook page of the same name, A New York Foodie Facebook page
I am a native New Yorker and yes I have the accent, a very strong accent, I might add but I wouldn’t be A New York foodie without it! I love to cook, love to eat, I collect cookbooks (I have over 75), and I love anything to do with food.
I am married for 29 years and have 2 sons ages 24 and 20. I have always had an interest in food but have absolutely NO formal training. I learned to cook by watching my mom and my grandmother who were both fabulous cooks but had a very limited menu. I love watching the Food Network and learned a lot from them. I am not afraid to try anything when it comes to cooking.
Besides cooking I am very much interested in history. My favorite time period is the 15th and 16th centuries set in Scotland and England. I am also an amateur genealogist and have traced one branch of my family back to my great-great-great grandfather.

The recipe for you today is my Mediterranean Chicken Thighs. They are quick and easy can be made as a quick meal during the week. I use skinless, boneless chicken thighs which are lower in fat. My marinade is a very light healthy marinade using fresh lemon juice, extra virgin olive oil, garlic and flavors of the Mediterranean! If you want to see how I made them, keep reading! Enjoy! ~Sandi~

Mediterranean chicken thighs

Mediterranean Chicken Thighs
Serves 5-6

Ingredients

5-6 boneless, skinless chicken thighs
3 tbsp. extra virgin olive oil
Juice and zest of 1 lemon, plus more lemon for garnish
6-8 cloves of garlic, chopped
½ tsp. dried thyme (you can use fresh thyme as well)
½ tsp. dried oregano (fresh may also be used)
1 tsp. fresh rosemary, chopped
2 tbsp. capers, rinsed and chopped
1 (6 oz jar) marinated artichoke hearts, drained, rinsed and roughly chopped (canned may be substituted)
Salt and pepper, to taste

Directions

In a large glass measuring cup add all the ingredients except the chicken and mix well.

Place chicken in a large Ziploc bag and pour marinade over.  Massage the bag and make sure to get the marinade all over the chicken evenly.  Refrigerate for 30 minutes to 1 hour.  Take out chicken 15 minutes prior to cooking.

Preheat oven to 350 degrees. Lay chicken and all the marinade in an oven/broiler proof baking dish and cook for about 45 minutes basting and turning the chicken half way through.  Remove from oven and turn up heat to broil and place chicken in the broiler for 5 minutes until nicely browned but not burnt.  You will have to carefully watch it. Spoon marinade over the chicken and serve. Garnish with lemon, if desired.